Dark Ryder Outlaw Porter

12-B Robust Porter

Size: 5.96 gal @ 68 °F
Efficiency: 81.0%
Attenuation: 75.0%
Calories: 207.15 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.048 - 1.065)
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Terminal Gravity: 1.016 (1.012 - 1.016)
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Color: 28.11 (22.0 - 35.0)
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Alcohol: 6.12% (4.8% - 6.5%)
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Bitterness: 39.3 (25.0 - 50.0)
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Ingredients:

10.0 lb (74.1%) Pale Ale Malt - added during mash
.5 lb (3.7%) Barley Flaked - added during mash
.5 lb (3.7%) Crystal Malt 90°L - added during mash
.5 lb (3.7%) Chocolate Malt - added during mash
.5 lb (3.7%) Pale Chocolate Malt - added during mash
.5 lb (3.7%) American Black Patent - added during mash
1 lb (7.4%) Rye Malt - added during mash
.75 oz (100.0%) Warrior® (16.7%) - added during boil, boiled 60 m
Fermentis S-04 Safale S-04
Oak Cubes soaked in Rye Whiskey

Honey Bourbon Barrel Ale

22-C Wood-Aged Beer

Date: 1/1/2013

Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 258.47 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.026 - 1.120)
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Terminal Gravity: 1.019 (0.995 - 1.035)
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Color: 12.52 (1.0 - 50.0)
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Alcohol: 7.64% (2.5% - 14.5%)
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Bitterness: 15.3 (0.0 - 100.0)
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Ingredients:

15.0 lb (83.3%) Pale Ale Malt - added during mash
1.0 lb (5.6%) Caramel Malt 10L - added during mash
1.0 lb (5.6%) Honey Malt - added during mash
1 lb (5.6%) Red Wheat Malt - added during mash
1.0 oz (100.0%) Goldings (4.9%) - added during boil, boiled 60 m
1 oz Oak Wood Cubes soaked in Bourbon - added dry to secondary fermenter
1.0 ea Fermentis S-04 Safale S-04

Schedule:

Mash 150 for 60 minutes

I am substituting Gambrinus Honey Malt and Caramel 10 for the C20 and Carapils, and using S04 yeast in this batch because it's what I have on hand.